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Homegrown, Pure and Simple

Risottogirl's picture

by Michel Nischan


What a wonderful cookbook! I picked it up at Tuesday Morning a few weeks ago and I am really loving it.


It almost as much about growing your food as cooking it - and in Connecticut, not California for once!!! The book is such a touching tribute to the chef's/author's mother and to his family.


I have really enjoyed reading this book and looking at the photographs and I have made 7 or 8 of the recipes...all of which have been very good - simple fresh clean flavors...no fussy stuff, lots of seasonality...even in NE.


There are some unusual recipes for unusual preserves as well, which really interests me.


This is a keeper I'm afraid and that means four cookbooks have to go!



Water is a great ingredient to cook with, it has such a neutral flavor - Bobby Flay



Edited 2/14/2008 9:53 pm ET by Risottogirl

Water is a great ingredient to cook with, it has such a neutral flavor - Bobby Flay

Wolvie's picture

(post #62920, reply #1 of 1)

send me your cast offs please. :-)


I will look for this book.


In regards to books - the new AW one I bought - I have made the vinegar tomato chicken, her version of carbonnade, and the pork pebronata ( I hope I spelled that correctly) ALL are excellent.


Next up si the tomato tarte tartin, and an apple pastry. Yum yum.


this is the recipe I mean - I see it is in the Chateau book you have:


http://www.gardenguides.com/how-to/recipes/meatentrees/chicken/sauteofchicken.asp


The significant problems we face cannot be solved at the same level of thinking we were at when we created them."


- Albert Einstein (1879-1955)